Chicago Cutlery's P25 Traveler

[@BigRedEDC]

What a great looking older knife Tobias! Thanks so much for sharing!!

[@KnifeDetector]

Sweet!! A folding steak knife!! Walking into a steak house like you own the place :)

[@andrewnawarycz3026]

When you open up that knife 🔪 everyone knows you mean business and all 36oz's of that steak 🥩 is going to be eaten, with only a shiny bone left on your plate 😋!!!

[@linasmagnum]

For that you'd need a cleaver ;)

[@LeashMechanic]

Great video, and also your video on the impact steak knives had on the serrated blade! My favorite carry steak/food knife to bring to a restaurant, backyard bbq or minimalist camping for that matter has become the Rough Ryder Carnivore Jack as it has both serrated and fine edged blades and strikes the perfect balance between useful blade length and comfortable carry!

[@DirtandRust]

Chicago Cutlery sharpens up so good...the folding knife is cool!

[@bjglover5794]

Excellent as always have a great day

[@conrad463]

Thanks for taking the time to make this video. I have a factory sealed Chicago Cutlery 4" lock-back blade knife that I picked up at a church rummage sale for under a couple bucks maybe 5 or so years ago. The back of the package reads 1983. I can't get myself to rip open the shrink wrap to open the box and get my hands on it. Kind of sad just sitting in the box not being used. I'm happy to run across a video like yours and see what it's all about.

[@bdh3949]

I remember this knife, probably even sold a few back in the day. I seem to recall them in a countertop display at the hardware store. Cool to see some old friends, thanks Tobias. Good show.

[@gerardvanengelen9001]

Nice review of an interesting piece of knife history. Looks really well made, like I wish more knives were made.

[@davidkurle5418]

Very cool. Something you don't see every day. I've also got chicago cutlery knives in my kitchen, wanted to get a new knife set for my girlfriend awhile back (she likes to cook) and that was the set she picked out. Pretty good kitchen knives. Thanks for the look at this one, buddy.

[@ЕвгенийДон-ы4и]

Прикольные ножи, таких не разу не видел, деревянные рукоятки, замок баклок одним классика. Особенно понравились фелейники, потратить ими рыбу наверное одно удовольствие.

[@thornekimroberts8502]

Beautiful knife!

[@johnbanco862]

It was a fille knife.i bought a stockmen in the 90s at a hardware rember seeing it..in 79 bought a 110 style lockback..yes they are stainless...great vidio.

[@KnifeChatswithTobias]

Yep1 Definitely fillet. It seems in more recent time, resellers like to call it a folding steak knife.

[@johnbanco862]

@@KnifeChatswithTobias yes sir tobias. i guess its a diferent tmes now..

[@andrewnawarycz3026]

I can see where Lynn Thompson got his ideas for cold steel knives. It's nice to see something that is not the norm mate 👍😁

[@mickkeim4142]

Very cool...I too love those wooden scales. This is the first time I’ve ever anything like these knives. I presume you found them on FB or someplace like that. Thanks for the video...

[@dp505knives]

Nice video and interesting knife, looks like a hybrid knife, maybe a slimline sodbuster.

[@PJ_Grateful]

Never seen one before.👍 GT great video Tobias. Cheers 👋

[@Rick-pr2ds]

The traveler is a excellent folding knife for fish. I used one for years. I have 2 of them one out of the bolster pack and one in the bolster pack

[@KnifeChatswithTobias]

I really do like this knife. Congrats on having so many and thanks for the testimonial on how well they work.

[@Warthogg1]

LoL! I also have my parents Chicago Cutlery kitchen set... when I got married in '93, my wife wanted a new set..my answer? why? this set works just fine! still have them today, of course the wife left 4yrs ago, but the knives never disappoint😂 This traveler is so cool

[@KnifeChatswithTobias]

Just solid, simple knives that work! Easy to sharpen and hold a good edge!

[@rustyknifelover4463]

Such an amazing knife.

[@jeroenvoss6231]

It's nice to see the old knives once again and so far as I can tell they where really cared for. My choice as as a steak knife would be a large toothpick though. (more classy) And I allways carry a sodbuster where ever I go. As a filetknife it would surely do but I allways use a fixedblade because it's less messy and easier to clean.

[@jgbullen]

The small serrated section on the fish knife is for removing fins. I love my razor sharp fish knives and now make sure that my son's offshore fisherman is well stocked with sharp knives even when I am not on board.

[@KnifeChatswithTobias]

Yeah, I keep losing my train of thought. And they put it the right spot. It won't interfere with the filleting that close to the handle.

[@DUKEHQ723]

Interesting video. I ran across a sealed P25 on ebay with sheath. It had an Al Lindner (Pro Fisherman) endorsement on the package. Can you do a video on the other Chicago Cutlery locking blades. The L36?

[@KnifeChatswithTobias]

Cool find! As for the L36 - if I ever get my hands on one, I will definitely do a video on it. As for now, I don't own one. But I do like to collect the old USA made Chicago Cutlery knives so hopefully I will find one in good shape at an affordable price. That is one of the big problems when it comes to out of production knives.

[@DUKEHQ723]

Yeah it seems difficult to get hold of these older knives. The L36 seemed to have a slightly slimmer handle than Buck 110 from what I recall. I remember my parents had some of these older Chicago Cutlery knives. Kitchen 6 piece set. All wooden handles and such. @@KnifeChatswithTobias

[@gizmocarr3093]

I remember seeing Chicago knives in the local General store when I was a kid. That knife to me looks like a folding boning knife. Most meat cutters keep one knife on their belt all the time. And most carry a boning knife. It is sort of the do everything knife. It is a meat cutters utility knife. That may be the idea of this one too; just in a folding model. They work for trimming meat too Most times the big butcher knives are only used to break down big sides of beef and pork. The bulk of knife work is done with knives the size of that one. Only they are fixed blades. Wood isn’t used anymore for commercial food processing knives; because it is more likely to transfer germs and disease. They still sell them but professionals can’t use them unless they have a tested seal of approval technically. I believe there is no folding knife that could pass the testing requirements; I know of. If I was invited to a barbeque; I would have a Case Slim line Trapper or Muskrat in my pocket. They sure don’t look as good; as the fancy handle ones you have. However; I am pretty sure I could still fill my belly using one.

[@KnifeChatswithTobias]

I've been meaning to do a video about kitchen and table knives. They are really quite interesting once you start digging into them and almost everyone of them has some type of clone in the world of hunting and fishing.

[@jameshotchkiss5577]

It always makes me sad to see/hear about these old American companies that went to Chinese production.

[@lanedexter6303]

Interesting! A few years ago, we were tickled to find a USA made Chicago Cutlery set that had been gathering dust, on the closeout shelf at a rural hardware store.😀👍 The next time we were at that store, we saw a nearly identical new set, made in China. 😥

[@andrewnawarycz3026]

I think it would make all the difference if the blade width was an extra half inch wider

[@Yellow_Devil_]

Not sure which came first, but these look almost exactly like the wooden-handle folding filleting knives that were made by EKA in Sweden (the older version without the finger grooves).

[@KnifeChatswithTobias]

I know of the knives you're talking about. I'm also at a loss on which came first. But I agree, they are very similar.

[@jimmyj4811]

Thanks for the video, now I need to eat a steak!

[@garydhartley]

When I treat myself to a steak, I always take my " For eating use only " 152OT Sharp Finger. I dont go in for long and spindly knives, but that's just me

[@KnifeChatswithTobias]

It's a good option, the Sharpfinger.

[@chriswalsh3790]

folders are hard to clean after food prep or eating a sharp finger makes a great steak knife also with all the new carry laws in nys a 4 in fixed blade wont get you in trouble

[@rockets4kids]

If you are out in the field without access to soap and running water perhaps, but otherwise you should be able to wash a folder with soap and water in the sink just like you would do with a fixed blade.

[@bruceswearingen7718]

I have the Chicago cutlery kitchen set

[@KnifeChatswithTobias]

What do you think of it?

[@bruceswearingen7718]

@@KnifeChatswithTobias I like it..had to remember care for rust prevention & stays Sharp & can be sharpened easier

[@newmutant98]

Hi Tobias. I've always wanted a svord peasants knife, any thoughts or experiences with them?

[@KnifeChatswithTobias]

my experience is the same as yours. I keep looking at them by I never buy it. One of these days! They really look nice!

[@markcoffman494]

I may be able to help. The sk5 steel is great you can get it razor scary sharp..but it will rust. I keep mine in the kitchen as a abuse knife for work around the interior of the house. The handles are plastic, but work. The knife has never closed on me unless I do not have my palm on the back of it to hold the blade in place. If you have been eying it...get the plastic handles not the wood. I have found the wood to be a little bit of an issue regarding comfort. Hope this helps!

[@mikehook2835]

Love it.

[@anonymousprole8367]

I quite like the look of it! But yeah, definitely more of a fillet knife than a steak knife.

[@KnifeChatswithTobias]

I agree. It is really a fillet knife despite what some people call it today.

[@tomweingart2337]

Sadly the only thing left from my Mom is her Mass card. It would be nice to have something like this to honor her and the efforts it took raising us kids!

[@grahamparr3933]

What make was the sod buster please.

[@practicalknifereviews1600]

Do you polish your steak knife? My carbon steel Old Hickorys patina'd pretty good very quickly!

[@KnifeChatswithTobias]

Nope. I just wash them off with soap and water. Sometimes I just the wipe them off with a damp rag.

[@practicalknifereviews1600]

@@KnifeChatswithTobias Crazy, sometimes I can see the patina forming by the time I'm done using the knife! xD

[@rickkerans8485]

The Chicago Cutlery Traveler is a good looking knife. They are definitely slim like a fillet knife. Guess it would work to filled and cut a steak. Wasn't impressed with the Schrade ones made in China they looked cheap. Too bad that Chicago Cutlery is no longer making these available. Looks very well made. Like the big brass pivot pin.

[@slick_slicers]

Does look very much like a stretched out Sodbuster. A great looking knife.

[@KnifeChatswithTobias]

It does kind of have that appearance! It has some really great lines.

[@jgbullen]

Actually the Renagades from Wal-Mart, both folding and fixed, hold an excellent edge and they are cheap. Just rinse off the salt water and apply oil, they will rust.

[@jgbullen]

As Will Rogers once said, that train of thought might be a train coming from the other direction.

[@illmade2]

I'll have to check in my foot locker I'm pretty sure I have one of those.

[@johnbanco862]

Harvard cutlery bought them..no longer made in chicago..or that area.

[@rhino5419]

Hello Tobias. The blade is very similar, as you said, to that on the Opinel Effilé though the Opinel model is more recent. I use the smaller ones as steak knives and the longer ones as filet knives. Photo on my instagram @haggisman54. (Shameless plug). Lol. All the best.

[@KnifeChatswithTobias]

Just started following you. Your figure work is stunning!

[@rhino5419]

@@KnifeChatswithTobias Thank you so much. Mostly very budget knives and figure painting. It's not modeling but they are kits. All the best.

[@KnifeChatswithTobias]

@@rhino5419 I used to paint 54mm white metal figures (and smaller.) My eyes aren't that good anymore, even with magnifiers!

[@rhino5419]

@@KnifeChatswithTobias I know exactly what you mean. I do 54mm and bigger but it is getting harder. Not done much lately, these are a few years old now but i am getting back into it. I only paint in artists oils, all the modern guys use acrylics now.